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5
from 1 vote
Zucchini and Kale Pasta Bake
Want to use more vegetables in your meal planning? Try this fresh from the garden vegetarian Zucchini and Kale Pasta Bake today. You will never even miss the meat.
Print Recipe
Prep Time:
14
minutes
mins
Cook Time:
45
minutes
mins
Ingredients
3
cups
pasta
1
large
onion
chopped
2
medium
zucchini
halved and sliced
1
cup
mushrooms
sliced
1
bunch
kale
chopped
1
15oz jar
pasta sauce
1
15oz container
ricotta cheese
1
tsp
Italian seasoning
1
8oz pkg
shredded mozzerella cheese
Instructions
Cook pasta according to package directions.
Cook onions 3-4 minutes, until crisp-tender.
Add zucchini and mushrooms. Cook until zucchini is crisp-tender, stirring frequently.
Add half of the kale, cooking until just wilted.
Repeat with remaining kale.
Remove from heat.
Add pasta to vegetable mixture, along with pasta sauce, ricotta, Italian sesoning, and 1 cup of the mozzarella. Mix lightly.
Spoon into a greased 13x9" pan.
Top with remaining cheese.
Bake at 350F for 30-45 minutes, or until heated through and cheese is melted.
For Freezer Meal:
Cover with plastic wrap and foil before baking.
Label and freeze up to 6 months.
To cook: thaw overnight and bake as instructed above.
Course:
Main Course, vegetables, Vegetarian
Cuisine:
American
Keyword:
casserole, freezer cooking, fresh produce, garden, kale, pasta, produce, vegetarian, zucchini
Servings:
6